- 1 (6 ounce) jar marinated artichoke hearts
- 2 teaspoons grated lemon peel
- 1 pound frozen deveined shrimp (21 to 25 per pound), thawed and shelled
- 1 (6 ounce) package Safeway SELECT American Basmati & Wild Rice
- 1/2 cup finely chopped red bell pepper
- 1 cup Safeway SELECT Petite Frozen Peas
- 2 tablespoons lemon juice
- In a shallow pan, soak ten 10-inch wooden skewers at least 20 minutes.
- Meanwhile, drain 2 tablespoons artichoke marinade into a bowl. Add 1 teaspoon lemon peel and shrimp; mix to coat. Let stand about 20 minutes, stirring shrimp occasionally. Thread 4 to 5 shrimp onto 1 skewer, then use second skewer to thread other end of shrimp (skewers should be parallel). Repeat with all shrimp. Discard marinade from shrimp.
- Prepare rice according to package directions, adding bell pepper to boiling water with rice.
- Reserve 2 more tablespoons marinade. Stir artichokes and the remaining marinade into cooked rice with remaining lemon peel, peas, and lemon juice.
- Lay shrimp on a barbecue grill over a solid bed of hot coals or high heat on a gas grill (you can hold your hand at grill level only 2 to 3 seconds); close lid on gas grill. Cook, turning once, until shrimp are opaque in thickest part (cut to test), about 3 minutes. To store: Let ingredients cool; seal in separate resealable containers. Also package reserved artichoke marinade. Chill up to 1 day.